Line a baking sheet with parchment. Draw an 8 inch round in the center of the parchment using a cake tin. Set aside.

Whisk the egg whites until they are satiny white. Gradually add the
sugar while the whites are still whisking until you have a smooth,
glossy mixture. Sift in the cornstarch, pour in the vinegar and vanilla
extract, then gently fold everything until well incorporated.

Carefully mound the egg whites into the 8 inch round on your parchment.
It doesn’t have to be perfect but smooth everything out as best as you
can. Place the baking sheet into the oven then immediately turn the oven
down to 300.

Bake for about 30 minutes. The pavlova is done
when the edges are crisp and lightly browned, the top is dry but it
still feels spongy beneath.

Turn off the oven, open the door slightly and leave to cool completely.

To assemble, whisk together the cream and cocoa powder. Dollop onto the
center of the meringue and smooth to the edges. Place the raspberries
on top, however you please.

Disclaimer

sayang kata it's a pre-requisite to become his wife. kena tahu masak sebab dia suka makan kat rumah. so, i just thought it would be great if i could compile all the "nampak cam sedap" resipi from all over the internet.PLEASE TAKE NOTE: it is for my personal collection yah. none of it are my original recipes unless stated otherwise ...